Meatball Stroganoff with Egg Noodles Recipe

Ingredients

Meatballs

• ½ cup Italian breadcrumbs
• ¼ cup half-and-half
• ½ lb. ground beef
• Salt and pepper, to taste
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ cup parmesan cheese
• 1 egg, whisked
• 3 cloves garlic, minced

Sauce

• 1 ½ cups beef broth
• ½ cup chicken broth
• 1 beef bouillon cube
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon paprika

Mushrooms, Egg Noodles, and Others

• 1 tablespoon olive oil
• 12 oz. baby bella or white button mushrooms, cleaned and patted dry
• ½ cup dry white wine
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup sour cream
• ½ lb. egg noodles

Instructions

1. In a large bowl, add the Italian breadcrumbs and stir in the half-and-half. Let this mixture sit for 1-2 minutes to allow the breadcrumbs to absorb the liquid and form a paste. Season the ground beef with salt and pepper, then add it to the bowl along with dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Gently mix all ingredients until just combined and uniformly mixed, being careful not to overmix to avoid tough meatballs. Cover the bowl with plastic wrap and refrigerate to let the mixture firm up.
2. In a large measuring cup with a spout, combine beef broth, chicken broth, crumbled beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, dried thyme, and paprika. Stir well and set aside. Measure out remaining ingredients for ease of cooking.
3. Preheat your oven to 400° F. Using a tablespoon, scoop the meat mixture and roll it into 1-inch meatballs. Place the meatballs evenly spaced on a lightly greased, light-colored baking sheet to ensure even cooking and browning.
4. Bake the meatballs in the preheated oven for 12 minutes until golden and cooked through. Remove from the oven and set aside to rest briefly.
5. While the meatballs bake, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles well and set aside.
6. In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the cleaned mushrooms and sauté for 7 minutes, stirring frequently. Halfway through cooking, sprinkle a pinch of salt to enhance the mushrooms’ natural flavor.
7. Pour in the dry white wine, using a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan. Continue cooking and stirring for about 4 minutes until the wine has reduced by half, concentrating the flavor.
8. Stir in the butter and minced garlic, cooking for 1-2 minutes until fragrant. Add the flour and stir constantly for 1 minute to create a roux, which will thicken the sauce.
9. Gradually add the prepared broth and seasoning mixture to the pan in small splashes, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer to thicken the sauce.
10. In a small bowl, combine the sour cream with ½ cup of the hot sauce, stirring to temper the sour cream and avoid curdling. Slowly pour this mixture back into the pot, stirring continuously for a smooth, creamy sauce.
11. Add the baked meatballs to the sauce, stirring gently to coat them. Allow them to warm through in the simmering sauce for several minutes, melding flavors.
12. Place cooked egg noodles into serving bowls. Ladle the meatball stroganoff sauce over the noodles. Garnish with additional parsley if desired and serve warm for a comforting meal.

Notes

• Store the sauce and noodles separately in airtight containers in the refrigerator for up to 3 days to prevent noodles from becoming mushy.
• For freezing, freeze the sauce and meatballs separately; prepare fresh egg noodles when ready to serve to maintain texture.
• If dry white wine is not preferred, substitute with low-sodium chicken broth plus a teaspoon of white wine vinegar to mimic acidity.
• Use gluten-free breadcrumbs and flour to make this recipe gluten free if needed.
• Gently mixing the meatball ingredients ensures tender meatballs, avoid overmixing.
• Use a light-colored baking sheet to monitor the browning of the meatballs easily during baking.
• Adjust salt cautiously since broth and bouillon add saltiness.